When I’m looking for a light and flavorful Summer salad, I turn to this California chicken salad recipe! It’s creamy, fresh, and so flavorful. I love the combination of sweet grapes, nutty pecans, tender chicken, and creamy dressing. It only takes about 15 minutes to put together with leftover chicken– so easy!
Between the salad and the dressing, I use just 10 ingredients to make this flavorful salad. The creamy dressing is simple but so flavorful, and the combination of flavors and textures in the salad is something I crave.
What’s in This California Chicken Salad Recipe?
- Mayonnaise: Makes the dressing thick and rice.
- Greek Yogurt: Makes the dressing creamy.
- Vinegar: White wine vinegar cuts the richness of the dressing with its light and bright acidity.
- Honey: Adds a touch of sweetness to the dressing.
- Salad Greens: I like to grab a container of spring mix, but any greens will work.
- Celery: Adds a bit of crunch!
- Grapes: Red grapes add pops of sweetness to the salad.
- Pecans: Add extra crunch and nuttiness to the salad.
- Red Onion: Adds a little bit of bite to the salad to balance out its richness.
- Cooked Chicken: I love this recipe for crockpot shredded chicken, but a rotisserie chicken from the store also works well.
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How to Store and Reheat
Store leftover California chicken salad in an airtight container in the refrigerator for up to 1 day. I prefer to store the salad and dressing separately for longer storage. They will keep well for up to 3 days when properly separated.
Notes and Tips
- For a lighter dressing, use low-fat mayo and yogurt (or sour cream).
- If your red onions are particularly strong, soak the cut pieces in a bowl of ice water for 10 minutes. This will tone down their flavor.
California Chicken Salad Recipe
When I’m looking for a light and flavorful Summer salad,I turn to this California chicken salad! It’s creamy,fresh,and so flavorful.
Prep:15minutes
Cook:0minutes
Total Time
:15minutes
Instructions
In a small bowl,whisk together the mayonnaise,Greek yogurt,white wine vinegar,honey,salt,and black pepper. Mix until the dressing is smooth and well combined. Taste and adjust the seasonings to your liking.
⅓ cup mayonnaise,⅓ cup Greek yogurt,2 tablespoons white wine vinegar,1 teaspoon honey,½ teaspoon kosher salt and freshly ground black pepper
In a large salad bowl,combine the mixed salad greens,celery,grapes,pecans,red onions,and shredded chicken and stir to combine. Drizzle the dressing over the salad. Gently toss the salad to distribute the dressing evenly.
4 cups mixed salad greens,2 ribs celery,1 cup red grapes,½ cup pecans,¼ cup finely diced red onions,2 cups shredded cooked chicken,Kosher salt and freshly ground black pepper
Divide the salad among four plates and serve. Enjoy!
Notes
Storage: Store California chicken salad in an airtight container in the refrigerator for up to 1 day.
Nutrition Facts
California Chicken Salad Recipe
Amount Per Serving (1 bowl)
Calories386
Calories from Fat 252
% Daily Value*
Fat28g43%
Saturated Fat 4g25%
Trans Fat 0.04g
Polyunsaturated Fat 12g
Monounsaturated Fat 10g
Cholesterol61mg20%
Sodium506mg22%
Potassium450mg13%
Carbohydrates14g5%
Fiber 2g8%
Sugar 9g10%
Protein22g44%
Vitamin A618IU12%
Vitamin C12mg15%
Calcium57mg6%
Iron2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make California Chicken Salad Step by Step
Mix the Dressing:In a small bowl,whisk together ⅓ cup of mayonnaise,⅓ cup of Greek yogurt,2 tablespoons of white wine vinegar,1 teaspoon of honey,and ½ teaspoon of kosher salt and freshly ground black pepper. Mix until the dressing is smooth and well combined. Taste and adjust the seasonings to your liking.
Toss the Salad:In a large salad bowl,combine 4 cups of mixed salad greens,2 thinly sliced ribs of celery,1 cup of halved red grapes,½ cup of toasted chopped pecans,¼ cup of finely diced red onions,and 2 cups shredded cooked chicken and stir to combine. Drizzle the dressing over the salad. Gently toss the salad to distribute the dressing evenly. Divide the salad among four plates and serve. Enjoy!
